cups peeled sliced peaches cup bottled lemon juice cup water ounce box powdered low or no-sugar needed pectin cups granulated sugar cleaned and sanitized pint mason jars or 7-8 half pint jars, with lids and bands
INGREDIENTS
4
1/4
1.75
2/3
4
4
1
Place peach slices in the bowl of a food processor and pulse until peaches reach your desired consistency. Combine the mixture with lemon juice, water, and pectin in a medium saucepan. Bring the mixture to a hard rolling boil.
2
Stir in sugar. Return to a boil and continue to boil for 1-2 minutes, stirring frequently, until jam reaches your desired consistency.
3
Remove the pan from the heat. Skim foam if desired. Jam should continue to thicken for up to 48 hours. Ladle jam into clean jars and secure with a lid.
4
Center the lid on the jar. Carefully screw on the band until it is fingertip tight. Store the cooled jam in the refrigerator for up to three months.
Yield
1 tablespoon
calories
40 kcal per serving
carbohydrates
11 grams